1/1 Photo of Sweet and Sour Pork
Sweet and Sour Pork
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- oil, for deep fat frying
- 2 lbs pork tenderloin (amount depends on the number of people you are feeding. This also freezes well.)
- 1/2 cup flour
- 1/4 cup cornstarch
- 1/2 cup cold water
- 1/2 teaspoon salt
- 1 egg
- 1 (20 ounce) can pineapple chunks (drain but keep the syrup)
- 1 cup brown sugar
- 1 cup white vinegar
- 1 teaspoon salt
- 4 teaspoons soy sauce
- 4 carrots, sliced thin
- 1 garlic clove, finely chopped
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 medium green pepper, chopped
- 1Add enough water to drained pineapple juice to measure 1 Cup.
- 2Heat the syrup, brown sugar, vinegar, 1/2 t salt, soy sauce, carrots and garlic to boiling in dutch oven.
- 3Cover and reduce heat until carrots are crisp tender.
- 4In the meantime, trim fat from pork and cut into large pieces.
- 5Heat oil to 360°F.
- 6Blend flour, 1/4 C cornstarch, 1/2 C cold water, 1/2 t salt and egg in large bowl til smooth.
- 7Add pork and stir to coat well.
- 8Fry pork pieces, don't crowd in pan, about 5 minutes turning frequently until browned.
- 9Drain on paper towel and keep warm.
- 10Mix 2 T cornstarch and 2 T water and mix til smooth.
- 11When the carrots are done, increase the heat on the sauce and stir in the cornstarch and water, stirring constantly.
- 12When thickened, add the pork, pineapple chunks and green pepper.
- 13Continue to stir 1 minute or until warmed through.
- 14Serve with rice.
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Nutritional Facts for Sweet and Sour Pork
Serving Size: 1 (330 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 367.5
- Calories from Fat 43
- Total Fat 4.8 g
- Saturated Fat 1.5 g
- Cholesterol 97.0 mg
- Sodium 704.2 mg
- Total Carbohydrate 53.7 g
- Dietary Fiber 1.9 g
- Sugars 38.9 g
- Protein 26.1 g